Monday, March 14, 2016

Nothing beats eating hot bread and butter (well.. maybe freshly made hot
Krispy Creme glazed donuts!) and you can make this very easily in your
home with a bread machine and some great recipes, check out 2 products
that will help you enjoy making fresh bread at home anytime.

Roasted Lamb Chops with Rosemary and Sea Salt

In
this recipe, racks of lamb are roasted in the oven, which allows the
meat to become gently infused with the piney scent of fresh rosemary as
it cooks. Using sea salt, rather than conventional salt, helps to create
a crust on the lamb.

Ingredients:

2 racks of lamb, each 1 1/2 to 1 3/4 lb. with 7 or 8 ribs, frenched

2 garlic cloves, bruised

1 Tbs. coarse sea salt

2 tsp. freshly ground pepper

2 Tbs. olive oil

1 Tbs. finely chopped fresh rosemary, plus several sprigs for garnish

Directions:

Preheat
an oven to 475°F. Place a roasting pan large enough to hold 2
racks of lamb, in the oven. Alternatively, use baking dishes, each
large enough to hold a single rack of lamb.

Rub the lamb and bones with the garlic cloves. Rub all over with the salt and pepper.

In a large nonstick fry pan over medium heat, warm 2 Tbs. of
the olive oil. When the oil is hot, add both lamb racks, fat side
down, to pan and sear for 1 to 2 minutes. Using tongs to turn and
hold the lamb, sear both ends, about 1 minute on each end. Finally, sear
the bone side for 1 to 2 minutes.

Transfer the lamb to a
platter or cutting board and sprinkle all over with the chopped
rosemary. Cover the exposed bones with aluminum foil to keep them from
charring. Place the racks, bone side down, in the warmed roasting pans.
Roast until an instant-read thermometer inserted into the thickest part
of the meat, away from the bone, registers 130° to 140°F for
medium-rare, 13 to 15 minutes, or 140° to 150°F for medium, 15 to 20
minutes.

Transfer the lamb to a cutting board, tent loosely
with aluminum foil and let rest for about 10 minutes. To serve, cut the
racks into chops and arrange on a warmed platter. Garnish with the
rosemary sprigs.